Whole30 Mushroom Stir-Fry
Elevate your weeknight dinners with this Whole30 Mushroom Stir-Fry, a vibrant, nourishing medley of fresh vegetables and bold flavors that’s perfect for clean eating! Packed with hearty white button mushrooms, crisp broccoli florets, and colorful bell peppers and carrots, this stir-fry is tossed in a savory blend of coconut aminos, garlic, and fresh ginger for a rich umami taste. Drizzled with sesame oil for a nutty finish and topped with fresh green onions, this gluten-free, soy-free recipe is quick and easy to prepare, coming together in just 30 minutes. Ideal for those following Whole30, paleo, or gluten-free diets, it’s a flavorful, wholesome dish that can be enjoyed on its own or paired with cauliflower rice for a complete low-carb meal!
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Recipe Information
Ingredients
- 0.25 cup coconut aminos
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons sesame oil
- 16 ounces white button mushrooms
- 1 bell pepper
- 2 cups broccoli florets
- 1 carrot
- 4 green onions
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, combine the coconut aminos with minced garlic and grated ginger. Mix well and set aside.
Wipe the mushrooms with a damp cloth to clean them, then slice them evenly.
Slice the bell pepper into thin strips, chop the broccoli into bite-sized pieces, and julienne the carrot.
Chop the green onions, separating the white parts from the green parts.
In a large pan or wok, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes or until they start to brown and release moisture.
Add the sliced bell pepper, broccoli florets, and julienned carrot to the pan. Stir-fry for another 5 minutes until the vegetables are tender-crisp.
Pour the garlic, ginger, and coconut aminos mixture over the vegetables. Stir well to combine and cook for an additional 3 minutes.
Add the white parts of the green onions, salt, and black pepper. Cook for one more minute.
Drizzle the sesame oil over the stir-fry, toss to combine, and remove from heat.
Garnish with the chopped green parts of the green onions before serving hot.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 30.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
